Besan Cheela with Egg Bhurji Filling

1. 1
   prep · ~5 min

   Prepare the cheela batter.

   1.In a large mixing bowl, add 1.5 cups besan, 1 pinch turmeric, 1 pinch red chili powder, 1 pinch carom seeds, 1 pinch salt, and 1 finely chopped green chili.

   2.Gradually pour in 1 cup water while whisking continuously to form a smooth, lump-free batter.

   3.Add 1 finely chopped onion, 1 finely chopped tomato, and 3 tbsp chopped coriander leaves to the batter. Mix well.

   4.Check consistency — the batter should coat the back of a spoon but still be pourable. Adjust water if needed.
2. 2
   prep · ~2 min

   Crack and whisk the eggs for bhurji.

   1.Break 4 eggs into a small bowl.

   2.Add 1 pinch salt, 1 pinch turmeric, and 1 pinch red chili powder.

   3.Whisk the eggs vigorously until frothy and the spices are fully incorporated. Set aside.

   TIPWhisking well incorporates air, making the bhurji softer and fluffier.
3. 3
   saute · ~6 min

   Cook the egg bhurji masala.

   1.Heat 1 tbsp oil in a frying pan over medium heat.

   2.Add 1 finely chopped onion and 0.5 inch grated ginger. Sauté until the onion turns translucent (2-3 min).

   3.Add 1 finely chopped tomato and 1 finely chopped green chili. Cook until the tomato softens (2 min).

   4.Sprinkle 1 pinch turmeric, 1 pinch red chili powder, and 1 pinch garam masala. Sauté for another 30 seconds.

   TIPDon't rush the onions — let them turn soft and translucent for a sweeter, richer base.
4. 4
   fry · ~3 min

   Scramble the eggs with the masala.

   1.Pour the whisked egg mixture over the sautéed masala in the pan.

   2.Let it set for about 20 seconds, then use a spatula to start scrambling.

   3.Keep scrambling gently until the eggs are fully cooked but still soft and moist (2-3 min).

   4.Turn off the heat. Fold in 2 tbsp chopped coriander leaves. Set aside.

   TIPCook eggs on medium-low heat and remove while slightly soft — they will continue cooking from residual heat.
5. 5
   prep · ~1 min

   Re-mix the cheela batter before cooking.

   1.Give the batter a good stir with a ladle. The chopped vegetables might settle at the bottom.

   2.The batter should have slightly thickened after resting; add 1-2 tablespoons of water if it's too thick to pour easily.
6. 6
   fry · ~5 min

   Cook the besan cheela.

   1.Place a tawa or non-stick pan over medium heat. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the pan is ready.

   2.Drizzle about 1 tsp oil across the pan and wipe it lightly with half an onion to create a non-stick layer.

   3.Pour a ladleful of batter in the center and quickly spread it outward in a circular motion to form a thin, even circle (about 7-8 inches).

   4.Let it cook on medium heat until the edges start lifting and the underside is golden-brown (2-3 min).

   5.Flip the cheela gently and cook the other side for another 1-2 minutes until crisp and golden.

   TIPSpread the batter thin for a crispy cheela — thick batter makes a dense, doughy result.
7. 7
   assemble · ~1 min

   Stuff the cheela with egg bhurji.

   1.Place the hot cheela on a serving plate.

   2.Scoop a generous portion of the prepared egg bhurji into the center of the cheela.

   3.Fold the cheela in half, or roll it up like a wrap, pressing gently.

   TIPStuff the cheela while it's still hot and pliable to prevent cracking when folding.
8. 8
   serve

   Serve immediately with chutney.

   1.Repeat steps 6-7 with the remaining batter to make 4 cheelas.

   2.Serve hot with mint chutney or tomato ketchup on the side.

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